Yield 4 Number Of Ingredients 3 Steps:
In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour. Preheat an outdoor grill for medium high heat and lightly oil the grate. Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.
Time 17m Number Of Ingredients 3 Steps:
Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours). Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.
Time 55m Yield 6 servings. Number Of Ingredients 6 Steps:
In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
Time 5m Yield 1 1/4 cups Number Of Ingredients 7 Steps:
Mix all ingredients well. Pour over beef or pork and marinate 8 hours or overnight. Grill or broil meat. Leftover marinade should be discarded.
More about “easy soy sauce marinated chicken recipes”
Time 45m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar. Put chicken pieces into the mixture and refrigerate for an hour or two. When ready cook peppers and mushrooms in 1 tablespoon oil. Remove from skillet and cook chicken pieces in 3 tablespoon oil. When the chicken is cooked, add water to it and stir to thicken. Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.
